Ingredient: Flour

Fish & Chips

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Fish & Chips
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. This is the type of vegan fish filet we used for this recipe. Patrik who eat fish when close to the ocean, was surprised about how good they make this vegan fish with considering of both consistence and smell.
  2. Mix the flour, baking soda and the saltAdd the beer slowly while constantly stirringBatter should be thick enough so that it sticks on fish filletsLet it stand for 20 minutes
  3. Dry the fish file and add salt, pepper and some flour on both sides.
  4. Heat up ca 1/2 cm of rapeseed oil in a pan (should be around 175°C)Dipp the fish file in the batter, let them drain so the layer of batter does not become to thickAdd three pcs of dipped fish file in the pan (do not add to many because it will cool down the oil)
  5. When golden brown turn them over and fry them on the other side
  6. Best served with chips or potato wedges
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Beef bourguignon

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Beef bourguignon
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Finely chop the thyme and the flat leave parsley
  2. Chop the carrots, red onion, yellow onion, garlic, champignon and peel the shallots
  3. Heat up a pan with rapeseed oil and fry the soy meat until golden brown
  4. When ready move the soy meat into a large pot for later slow cooking together with all ingredients
  5. Use the same hot pan as you used to fry the soy meat to cook the carrots, red onion, normal onion, garlic, thyme, champignon and the peeled shallots and cook until lightly brown
  6. Stir in the tomato puree and the flour and cook for 2 minutes, stirring constantly. When ready add it into the slow cooking pot where you have the soy meat
  7. Mix in the bouillon and the red wine, bay leaves and the parsley in the slow cooking pot where you have the soy meat
  8. Add the finished cooked veggies . Adjust the seasoning with salt and pepper
  9. Add the sliced tomatoes
  10. Put on the lid and cook very gently for 2,5 hours
Recipe Notes

Serve with rice.

Beef bourguignon served with rice

Can as well be served with mashed potatoes, celeriac mash or a potato gratin.

Of course fits a glas of red wine perfect to this dish

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